INVESTIGATION OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME ON PHYSICO-CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN STEAK

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FARROKH SEYEDEH ASAL; BAGHAEI HOMA

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:4 Page(s): 359-368

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Title

INVESTIGATION OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME ON PHYSICO-CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN STEAK

Author(s)

FARROKH SEYEDEH ASAL | BAGHAEI HOMA | Issue Writer Certificate

Keywords

CHICKENQ2

PHYSICOCHEMICALQ2

STEAKQ1

TRANSGLUTAMINASEQ2

Abstract

Microbial TRANSGLUTAMINASE (MTGase) belongs to the transferase enzyme family that cans formation crosslinking between glutamine amino-acid from a protein and lysine from another protein. It can be used in meat products industries for production of reprocessing meats by attaching the meat residues. In this study, MTGase used at 0.5, 1 and 1.5% for STEAK production from CHICKEN meat residues and PHYSICOCHEMICAL, textural and sensorial properties of product were investigated. The results showed that MTGase reduced pH and increased shear force in MTGase-treated STEAKs. Cooking loss and diameter reduction after cooking were also decreased in MTGase-treated in comparison to control sample. In addition, the percentage of thickness significantly increased (P<0.5) in MTGase-treated samples. By adding enzyme level, a* was decreased and b* increased however no significant differences was observed in L* (P>0.5) andΔE. According to the panelists, there was no significant differences between control and treatment samples for flavour and color but the mean value of texture (3.96, 4.02, 4.05 for 0.5, 1 and 1.5%) was higher in treatment samples rather than control ones (3.45). This study showed that MTGase can be used to attach the CHICKEN meat bits for production of STEAK in industry.

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APA: Copy

FARROKH, SEYEDEH ASAL, & BAGHAEI, HOMA. (2016). INVESTIGATION OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME ON PHYSICO-CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN STEAK. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(4), 359-368. SID. https://sid.ir/paper/233961/en

Vancouver: Copy

FARROKH SEYEDEH ASAL, BAGHAEI HOMA. INVESTIGATION OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME ON PHYSICO-CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN STEAK. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(4):359-368. Available from: https://sid.ir/paper/233961/en

IEEE: Copy

SEYEDEH ASAL FARROKH, and HOMA BAGHAEI, “INVESTIGATION OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME ON PHYSICO-CHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN STEAK,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 359–368, 2016, [Online]. Available: https://sid.ir/paper/233961/en

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